Potato salad with yoghurt dressing

Name: Potato salad with yoghurt dressing
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 collar Radishes; 4 Gherkins (from the jar); 150 g Poultry mortadella; 1 collar Chives; 300 g Skimmed milk yoghurt; 4 TABLESPOONS Salad mayonnaise (50% fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp some salad leaves

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 collar Radishes
4 Gherkins (from the jar)
150 g Poultry mortadella
1 collar Chives
300 g Skimmed milk yoghurt
4 TABLESPOONS Salad mayonnaise (50% fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp some salad leaves

Directions

1
Wash the potatoes, bring to the boil covered with water and cook for about 20 minutes. Drain potatoes, quench, peel and let cool off. Clean and wash radishes and cut into thin slices. Cut cucumbers into thin slices. Cut mortadella into sticks. Wash the chives and, except for something to garnish, cut into small rolls. Dice potatoes.
2
Mix yoghurt and mayonnaise. Season with salt and pepper. Mix all the ingredients and let it stand. Clean, wash and drain the salad leaves. Put the lettuce leaves on plates and arrange the potato salad on top. Garnish with chives